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  • Title: Antioxidant activity of Maillard reaction products (MRPs) derived from fructose-lysine and ribose-lysine model systems.
    Author: Vhangani LN, Van Wyk J.
    Journal: Food Chem; 2013 Apr 15; 137(1-4):92-8. PubMed ID: 23199995.
    Abstract:
    Maillard reaction products (MRPs) were prepared from aqueous ribose-lysine (RL) and fructose-lysine (FL) model systems at pH 9, heated at 60, 80 and 120 °C for 15, 60 and 120 min. Browning intensity (BI) and pH reduction were monitored throughout the reaction. 1,1-Diphenyl-2-picryl-hydrazyl (DPPH-RS), peroxyl (PRS), and hydroxyl radical scavenging (HRS) and reducing power (RP) measured their antioxidant activity. The pH of FL and RL system decreased (p<0.05) as reaction temperatures and times increased. This reduction coincided with the increase (p<0.05) in BI for all MRPs. With the exception of HRS activity, the antioxidant activity of FL increased (p<0.05) with increased reaction temperature, while that of RL systems decreased (p<0.05). Concerning sugar reactivity, RL systems exhibited higher (p<0.05) reduction in pH, BI, DPPH-RS, PRS and RP than FL model systems, with no considerable differences (p>0.05) in HRS activity.
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